Miso caramel cookies

Name: Miso caramel cookies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 20
Ingredients: 100 g unsalted butter; 80 g golden caster sugar; 80 g light brown soft sugar; 2 tbsp white miso paste; 1 British Blacktail Free Range Egg; 40 g golden syrup; 200 g plain flour; ½ tsp baking powder; ¼ tsp bicarbonate of soda; ¼ tsp fine salt; 100 g dairy toffees, chopped into small chunks

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Makes20
CourseSnack
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluschilling

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100g unsalted butter
80g golden caster sugar
80g light brown soft sugar
2 tbsp white miso paste
1 British Blacktail Free Range Egg
40g golden syrup
200g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp fine salt
100g dairy toffees, chopped into small chunks

Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.
Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.
Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.

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